Instructions:

1- Pre-heat oven to 350. 2- In a bowl, beat cream cheese, onion, Italian Seasoning, garlic powder, pepper and lemon juice until blended. Stir in cooked and chopped bacon. 3- Spoon about 2 tablespoons of the cream cheese mixture on each piece of chicken and spread it out into a thin layer. 4- Roll chicken. I only had one roll fall apart a little bit on me. To avoid this, you can use toothpicks to keep the roll together. (I realized as making this that we don't own any toothpicks.) 5- Coat rolls with flour, then lightly dip in egg mixture, followed me rolling them in corn flake crumbs. 6- Drizzle some olive oil in a large skillet and heat. Briefly cook rolls over high heat, browning all sides. 7- Place chicken rolls in a baking dish. Bake for 30 minutes or until chicken is fork tender and juices run

NOTE 1: You don’t want to soak the roll in the egg, but you need it coated enough to hold the corn flakes.
NOTE 2: Make sure to really crush the corn flakes. It is more likely for smaller pieces to stick to the roll better.

I am totally in love with apples and bread pudding. That’s why I made a caramel apple bread pudding for my first Improv Challenge. This new version takes it to a new level because the bread itself had apples baked into it and then I topped it with cinnamon covered sauteed apples. I had to eat a bowl of the apples by themselves while the rest of the gang devoured the pudding. I didn’t feel deprived at all. The apples were delicious! I am only giving you the sauteed apple recipe here, because I used the same basic recipe for this apple bread pudding as in the caramel apple bread pudding.

Author: Frugal Antics of a Harried Homemaker Ingredients: 5 cooking apples, peeled, cored and thickly sliced½ cup butter⅓ cup agave nectar2 tsp cinnamon¼ tsp salt Instructions: Heat butter in a skillet until melted. Add the apples and cook until soft and slightly translucent. Add the agave, cinnamon and salt. Continue cooking a few minutes more so that the butter and agave thicken a bit.